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Monocalcium phosphate,monohydrate,food grade,FCC V,CAS:7758-23-8

Monocalcium phosphate,monohydrate,food grade,FCC V,CAS:7758-23-8

FOB Price

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5 Ton Minimum Order

Country:

China

Model No:

FOB Price:

(Negotiable) Get Latest Price

Place of Origin:

Price for Minimum Order:

Minimum Order Quantity:

5 Ton

Packaging Detail:

25kgs white paper bag with PE liner inside, 25MT/20'FCL, 20MT if palletized

Delivery Time:

within 10 days after order.

Supplying Ability:

Payment Type:

T/T, L/C, D/P

Product Group :

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LIANYUNGANG KEDE FOOD INGREDIENTS CO., LTD

China

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Contact Person Ms. faith

no 8 yunqiao road,dapu industry park, Lianyungang, Jiangsu

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Product Specification

Type: Nutrition Enhancers
Brand Name: King kede

Product Description

Chemical Name: Mono calcium Phosphate anhydrous
Formula: Ca(H₂PO₄)2.H2O
Molecular Weight: **2.*9
Specificity: White crystalline power or plate crystal, specific gravity: 2.*2, slightly soluble in
water (1.8%,*0℃), and in nature of hygroscopicity, will be of acidity after
hydrolyzing.Insoluble in ethanol. when heated to **9℃,it loses crystal water.
Quality standard:

Name of index	FCC-V/E**1i
Content(As Ca)monohydrate,%	5.**7.7
Arsenic(As),% ≤	0.***3
Heavy metals(As Pb) ,% ≤	0.***5
Fluorides(As F),% ≤	0.**5
Loss on drying(monohydrate) ,% ≤	1.0
Lead(Pb ),% ≤	0.***5

Mono Acid Calcium Phosphate (MaCP) or MCP as it is commonly known is extensively used by biscuit manufacturers world over for its proven technical and nutritional advantages
On addition to the dough, MCP reacts with alkaline medium such as soda and releases a part of carbon di oxide gas which, while escaping gives a raised or spongy feeling to the dough. Some part of the gas is also released in an even manner during the baking process itself thereby raising the product and making it light, and fluffy. Calcium and phosphates that remain as residues provide important nutritional value to the final product since they help in the growth and strengthening of bones in the human body.
MACP is superior to sodium aluminium sulphate or alum as it leaves no undesirable metallic after taste after consumption. The use of MCP is imperative in non sweet biscuits, wafers and ice cream cones as the dough will be well raised and made spongy by its addition.
Recommended Additive Concentrations:

Sweet Biscuits 0.2 0.3% of total dry dough weight
Salty Biscuits 0.2 0.*5% of total dry dough weight
Cones, Wafers, etc. 0.2 0.3% of total dry dough weight

Country:	China
Model No:	-
FOB Price:	(Negotiable) Get Latest Price
Place of Origin:	-
Price for Minimum Order:	-
Minimum Order Quantity:	5 Ton
Packaging Detail:	25kgs white paper bag with PE liner inside, 25MT/20'FCL, 20MT if palletized
Delivery Time:	within 10 days after order.
Supplying Ability:	-
Payment Type:	T/T, L/C, D/P
Product Group :	-